Château de BioulTerre Charlot
White wine
This wine is a blend of 2 varietals which are the Johanniter and the Solaris.
This wine generally goes well with
The Terre Charlot of the Château de Bioul is in the top 30 of wines of Belgium and in the top 10 of wines of Côtes de Sambre et Meuse.
Wine flavors and olphactive analysis
On the nose the Terre Charlot of Château de Bioul in the region of Wallonie often reveals types of flavors of lemon, earth or tree fruit and sometimes also flavors of citrus fruit, tropical fruit.
Details and technical informations about Château de Bioul's Terre Charlot.
Discover the grape variety: Johanniter
An interspecific cross between Riesling and FR 589-54 (Seyve-Villard 12481 x (pinot gris or rülander x chasselas or gutedel)) obtained in Germany in 1968 by Johannes Zimmermann. It has the particularity of having only one gene for resistance to mildew and powdery mildew. This variety can be found in Germany, Belgium, Switzerland, the Netherlands, etc. In France, it is practically unknown. Note that the "Johanniter" grape variety is a protected trademark.
Last vintages of this wine
The best vintages of Terre Charlot from Château de Bioul are 2022, 2020, 2019, 2017 and 0.
Informations about the Château de Bioul
The Château de Bioul is one of of the world's greatest estates. It offers 14 wines for sale in the of Côtes de Sambre et Meuse to come and discover on site or to buy online.
The wine region of Côtes de Sambre et Meuse
Côtes de Sambre et Meuse wines are wines from the Walloon Region in Belgium. Their quality is recognized as an appellation of controlled origin. About sixty owners and 27 vineyards listed by the Belgian federation of wines and spirits total about thirty hectares of vines. This represents between 75 and 80 000 vines for an annual production of 800 to 900 hectoliters.
The wine region of Wallonie
In 2004, the local wines of the Gardens of Wallonia joined the circle of products labeled with a Protected Geographical Indication.
The word of the wine: Organoleptic
Elements, such as flavours and tactile sensations, that can stimulate a sensory receptor.
